If you’re craving a dessert that’s both rich and whimsical, these Snowball Brownies with Coconut Frosting are the perfect sweet treat to whip up. Imagine fudgy chocolate brownie squares crowned with a light, cloud-like coconut frosting that melts on your tongue with every bite. The contrast between deep chocolate and delicate coconut makes these brownies irresistible for all ages, whether you’re serving them at a holiday party, potluck, or cozy night in. These brownies bake up with a tender interior and just the right hint of chewiness around the edges, while the snowy coconut topping adds both texture and charm. You’ll notice the intoxicating aroma of cocoa filling your kitchen as they bake, followed by the sweet scent of coconut as you frost them. Easy enough for beginners yet impressive enough for guests, this dessert proves that simple ingredients can deliver unforgettable flavor.
Why You’ll Love This Recipe
- fudgy, rich chocolate base balanced by airy coconut topping
- appealing texture contrast that delights every bite
- perfect for parties, holidays, and gifting
- approachable steps ideal for home bakers
- crowd-pleasing dessert that stays moist
Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- 1 cup (100 g) shredded sweetened coconut
- ½ cup (120 ml) sweetened condensed milk
- ¼ cup (55 g) brown sugar
- 1 tbsp milk
How to Make Snowball Brownies with Coconut Frosting
- preheat oven to 350 °F (175 °C) and line an 8×8 inch baking pan with parchment
- whisk melted butter and granulated sugar until glossy and combined
- add eggs one at a time, then stir in vanilla until smooth
- sift in cocoa powder, flour, salt, and baking powder and fold gently into batter
- pour batter into prepared pan and spread evenly with a spatula
- bake until a toothpick inserted comes out with a few moist crumbs
- while brownies cool, combine shredded coconut, sweetened condensed milk, brown sugar, and milk in a bowl
- mix until coconut is fully coated and forms a sticky, spreadable frosting
- once brownies reach room temperature, spread coconut frosting evenly on top
- press extra coconut lightly into frosting for a snow-topped look
- let set before slicing into squares and serving
Recipe Information
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 9
Cuisine: American
Course: Dessert
Flavor Profile Breakdown
- deep chocolate richness from cocoa
- sweet, creamy coconuty topping with chewy texture
- balanced sweetness with caramel notes from condensed milk
- soft yet slightly chewy brownie interior
Pro Tips for Best Results
- don’t overmix batter to keep brownies tender
- let brownies cool completely before frosting
- use fresh coconut for best flavor, not old or dry flakes
- line pan to make removal easy
- press frosting gently to keep classic snow look
Variations & Substitutions
- use dark chocolate cocoa for bolder flavor
- add a pinch of espresso powder to intensify chocolate
- swap sweetened coconut for unsweetened plus honey if preferred
- add chopped nuts for crunch
- drizzle melted white chocolate over top for extra decadence
Common Mistakes to Avoid
- frosting warm brownies, causing topping to slide
- overbaking and drying the brownie base
- using too much flour, making brownies cakey
- skipping parchment, which makes removing tricky
- not pressing coconut into frosting for stable topping
Serving Suggestions
- serve with a scoop of vanilla ice cream
- dust lightly with powdered sugar for picnic treats
- pair with strong coffee or espresso
- arrange on dessert platter for gatherings
- cut into mini squares for bite-size delights
Storage & Reheating Tips
- store in airtight container at room temperature up to 3 days
- refrigerate in warm weather to keep coconut fresh
- freeze uncut brownies up to one month
- thaw at room temperature before frosting
- reheat warm pieces briefly in oven before serving
Nutrition Information (Approximate)
Calories: 330 kcal
Protein: 4 g
Carbohydrates: 42 g
Fat: 17 g
Fiber: 2 g
Sugar: 32 g
Sodium: 140 mg
Snowball Brownies with Coconut Frosting
Ingredients
Method
- preheat oven to 350 °F (175 °C) and line an 8×8 inch baking pan with parchment
- whisk melted butter and granulated sugar until glossy and combined
- add eggs one at a time, then stir in vanilla until smooth
- sift in cocoa powder, flour, salt, and baking powder and fold gently into batter
- pour batter into prepared pan and spread evenly with a spatula
- bake until a toothpick inserted comes out with a few moist crumbs
- while brownies cool, combine shredded coconut, sweetened condensed milk, brown sugar, and milk in a bowl
- mix until coconut is fully coated and forms a sticky, spreadable frosting
- once brownies reach room temperature, spread coconut frosting evenly on top
- press extra coconut lightly into frosting for a snow-topped look
- let set before slicing into squares and serving
Notes
Carbohydrates: 42 g
Fat: 17 g
Fiber: 2 g
Sugar: 32 g
Sodium: 140 mg
Final Thoughts
These Snowball Brownies with Coconut Frosting combine the best of rich chocolate and sweet, snowy coconut for a dessert that feels just as festive as it tastes. They’re simple to make and absolutely delightful to share.
FAQs
Are these brownies fudgy or cakey?
These brownies stay fudgy and tender with a slight chew around the edges for that classic bite.
Can I use unsweetened shredded coconut?
Yes — just add a touch of honey or extra condensed milk to balance sweetness.
How do I keep the coconut topping from sliding?
Wait until brownies are fully cooled so the frosting adheres firmly.
Can I make them ahead of time?
Yes, bake and frost a day ahead and keep covered at room temp.
What’s the best way to cut them?
Use a sharp knife and wipe between cuts for clean edges.
